Oatmeal in the Crock Pot

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You know some days are going to be packed — so packed there’s hardly time to eat breakfast, much less cook breakfast. Enter make-the-night-before meals!

Back when I first had Kenya, I discovered my crock pot, a wedding gift that had sat unopened in our closet through two moves. After years collecting dust, it quickly endeared itself to me and became my best friend in the kitchen. It’s so easy and efficient to use, I try to find a way to make everything in it, including oatmeal.

With my husband leaving for work before 6am and the kids and I not eating our breakfast until around 7:30 am, I loved the idea of preparing something the night before. No matter what time each of us fed ourselves in the morning, the meal would seem totally fresh and special.

As hard as this all may sound, it was one of the easiest breakfasts I’ve ever made. All I did was toss steel cut oats and the other ingredients into the crock pot, stir it up and the next morning we were enjoying a perfect nutritious meal to start our day. The added benefit was that the kitchen smelled so amazing in the morning that even the kids stopped to remark, “what’s for breakfast, Mom?”

I’ve now made this recipe five days in a row, so there must be something about it that everyone loves!

Catherine McCord is the founder of the popular website Weelicious.com and the author of Weelicious: 140 Fast, Fresh, and Easy Recipes. She attended the Institute of Culinary Education in New York City, has worked in several high-end restaurants, and has appeared on Today, Good Morning America, and in People, Parents, and Every Day with Rachael Ray.

Note: This Perspectives Blog post is written by a guest blogger of DrGreene.com. The opinions expressed on this post do not necessarily reflect the opinions of Dr. Greene or DrGreene.com, and as such we are not responsible for the accuracy of the information supplied. View the license for this post.